Cashew Nut Cheese Spread
250g cashews (pre-soaked for between 4 hours – overnight)
Approx a quarter cup of water
1 probiotic capsule
2 tsps nutritional yeast (powdered)
1 tsp garlic powder
2 tsps lemon juice
Drain and rinse the nuts, and place in the blender with the water and the contents of the probiotic capsule (discard the shell). Blend until smooth and transfer to a nut milk bag and strain. Tie the top of the bag and place in something with holes in the bottom eg a steamer, with a pan or dish underneath. Place a weight, eg a water-filled jar, on top of the bag of nut mixture and cover with a tea towel. Leave in a warm place for 12 – 24 hours.
Next day, empty the contents into a bowl and add the seasoning ingredients. Mix well and transfer to a jar and keep in the fridge ready for use. As this is a fermented food, it will keep longer than for a non-fermented version which should be eaten within about 4 days.
Omega Berry Jam
A cup of fresh berries (or frozen and thawed)
Approx half a cup of date paste / soaked dates
Tbsp chia seeds
Mash the berries and dates / date paste together with a fork and stir in chia seeds. Put into a jar and leave to set in the fridge. The chia seeds (a good source of omega oils) will swell using fluid from the fruit. Will keep for approximately 4 days in the fridge.
Ingredients (makes approximately 4 generous servings)
1 stick celery
Half a red pepper
Juice of half a lemon
Half a tbsp white miso
30g sundried tomatoes
2 tbsp water
Chop the celery, remove stem and seeds from pepper. Put everything in a blender and blend to a cream. Gradually add more water if needed.
(Recipe by Kate Magic)
Chunky Curried Guacamole
2 avocados, chopped
1 tablespoon (15ml) lime juice
1-2 teaspoons of curry powder
sprinkle of sea salt (or Himalayan salt)
1 clove of garlic, crushed
dash of cayenne pepper
1-2 small or medium tomatoes, diced
40g or ¼ cup of diced red onion
2 dates, chopped
Makes 4 servings – Prep time 10 minutes
Place the avocados, lime juice, curry powder, salt, garlic and cayenne in a medium-size bowl and mash with a fork. Add the tomatoes, onion, and dates and combine gently. Adjust flavours if desired according to taste. To store, cover with an airtight seal and place in the fridge. The guacamole should keep in the fridge for 2 days.
(adapted from a recipe by Judita Wignall from her book ‘Going Raw’)
Cheddar ‘Cheese’ Spread
1 C cashews (pre-soaked for 2 – 4 hours; discard the soak water before using)
Approx 4 sundried tomatoes (pre-soaked as above)
1 tbsp lemon juice
1 tbsp liquid aminos (or a tsp of tamari sauce)
1 clove of garlic
Half tsp smoked paprika
Water (some of the soak water from the tomatoes)
Blend all the ingredients together until creamy adding water as needed. Store in a sealed container in the fridge for up to 2 weeks.
Raspberry Vinaigrette Dressing
¼ C Olive Oil
2 tbsp lemon juice
2 tbsp coconut nectar or honey
3 – 4 basil leaves chopped
Blend all the ingredients until smooth
Blood oranges (or regular oranges) with pith and seeds removed
Toss everything in a bowl and drizzle with the dressing
(Dressing by Judita Wignall Raw & Simple)
Date paste is easy to use as a substitute for sugar in many sweet recipes.
Fig & Walnut Brownies
1 C dried figs (pre-soaked to soften)
2 C walnuts
4 tbsp raw cacao powder
1/4 tsp vanilla extract
4 tbsp honey / agave / coconut blossom nectar
Salt to taste
Process all the ingredients in a food processor until thoroughly ground. Roll into balls and keep in a container in the fridge for up to a week.
Coconut & Lime Balls – no nuts
⅓ Cup shredded coconut
½ Cup pre-soaked dates (soak for about 4 hours)
3 Tbsp coconut oil (melted)
½ Cup dried vine fruit
1 Tsp vanilla extract
3 – 4 drops of lime essential oil (or lime juice but not so much as to make the mixture too wet)
Blend all of the ingredients except the vine fruit to ensure they’re well combined. Then add in the vine fruit and pulse to incorporate but not blend into the mixture. Use a spoon to measure out the desired amount, and then roll between your hands to form small balls. Store in the fridge.
1 Cup cashews
¾ – 1 Cup raisins
1 Cup dessicated coconut
3 Tbsp melted coconut oil
2 Tsp vanilla extract
Pinch of Himalayan salt
¼ Cup melted coconut oil
1 Tbsp cacao powder
A squirt (according to desired sweetness) of agave nectar or coconut blossom nectar
Process the cashews until broken down. Add remaining cookie ingredients and pulse until it forms a sticky ball. Divide the mixture into cookies shapes on baking paper and set aside while you make the chocolate. Add all three chocolate ingredients in the order given to a mixing bowl and stir until smooth. Pour into a very shallow tray and freeze for about 10 minutes. Once the chocolate is set, lift it out of the tray with a knife and break it into small shards. These can then be pressed into the tops of the cookies, as in the picture above. For mini cookies, pour the chocolate onto frozen cookies in bottomless moulds. Leave the cookies in the fridge to set. They will keep for up to 1 month or 3 months in the freezer.
(Recipe from Tanya Maher’s The Uncook Book)